| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Appetizers |
18 |
Pancakes |
INGREDIENTS
| 1 1/2 |
lb |
New potatoes |
| 1/3 |
c |
Plus 1 T chopped chives |
| 1 |
sm |
Onion; finely chopped |
| 1 |
lg |
Egg; lightly beaten |
| 3 |
tb |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 4 |
oz |
Smoked salmon; cut into thin strips |
|
|
Vegetable oil for frying |
| 1 |
c |
Sour cream |
INSTRUCTIONS
1. Peel potatoes and grate into large bowl. Stir in 1/3 C chives, the
onion, egg, flour, salt, and pepper. Set aside 1 T salmon strips; gently
mix remaining salmon into potato mixture.
2. Heat oven to 200'F. Line a baking sheet with paper towels. In large
heavy skillet, heat 1/4 inch oil over medium heat. Drop potato mixture, a
heaping tablespoon at a time, into oil and flatten with a slotted pancake
turner or spatula.
3. Fry pancakes, several at a time, until golden-about 2 minutes on one
side, then about 1 minute on the other. Remove pancakes and drain on paper
towels; transfer pancakes to towel-lined baking sheet. Keep pancakes, warm
in oven until all have been fried.
4. To serve, spoon about 1 heaping tea- spoon sour cream onto each pancake;
top with reserved salmon strips and remaining 1 T chives.
Country Living/May/93
Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998
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